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vegan-stuffed-peppers-with-rice-recipe

Vegan Stuffed Peppers with Rice Recipe

Delicious vegan stuffed peppers filled with rice, black beans, and corn.
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Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 4 bell peppers
  • 1 cup cooked rice
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 cup tomato sauce
  • Fresh cilantro for garnish (optional)

Instructions 

  1. Preheat oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove seeds.
  3. In a pan, heat olive oil over medium heat. Sauté onion and garlic until soft.
  4. Add black beans, corn, cooked rice, cumin, chili powder, salt, and pepper. Stir well.
  5. Stuff the bell peppers with the mixture and place them in a baking dish.
  6. Pour tomato sauce over the stuffed peppers.
  7. Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes.
  8. Garnish with fresh cilantro if desired.

Nutritional Value

Calories: 250kcal | Carbohydrates: 45g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 400mg | Potassium: 600mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1500IU | Vitamin C: 120mg | Calcium: 40mg | Iron: 3mg

Keywords

Stuffed Peppers, Vegan
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